Saturday, December 19, 2009

Last month I saw a breathtakingly beautiful clams casino photo (lower right) by the one and only Jaden Hair from Steamy Kitchen.

They were so sexy, so tantalizing, so enticing, I was literally salivating at the thought of slurping one down. It was pure food porn on the half shell.

Clams casino is one of my all-time favorite things to eat, and Jaden's post had me wondering why it had been so long since I'd made some. I decided a video recipe for this American classic was in order, especially since we’re in the heart of the holiday party season.

Not only is clams casino an easy recipe to prepare, it can be made ahead of time and popped into the broiler whenever you're ready.

The ethereal combination of butter, garlic, bacon, and clams is ridiculously delicious. Make a few trays of these, put some champagne on ice, and get ready to hear a whole lot of "what a great party!"

Thanks to Jaden for the idea, and for letting me post her luscious photo. You can check out her clams casino post here, and get another steamy take on this great appetizer. Enjoy!

Seems nice, but this kind of dish makes me think if you can still tast the clams. In my family, they tend to keep shellfish simple. I'm not a shellfish fan so I don't really know, so I was wondering what would be your verdict?

OH...ohhh..oooooooo, lordy! I have always scoffed at the concept of food porn...until today! Holy mazoly, I need a cigarette. Whew. I am going to try these babies at my first opportunity, which may very well be tomorrow! Did I say Wow? Wow. (I am sneaking away to watch that video again....)

Happy New Year, John! I made your Clams Casino for my NYE party and they were a smash hit! I couldn't find little necks so I used our local Quadra Island Manilas, which are much smaller but I solved the size issue by saving the largest shells and putting two clams in each. Worked like a charm! I feel sure that this recipe will become one of my favourites for seafood night. And we have LOTS of seafood nights here on Vancouver Island. Thanks, again!

John, I recently discovered your videos the other day, and have been gradually making my way through all of them. I've been making a recipe similar to this for years, one big difference though- I don't steam the clams. I shuck them open, cut them up and saute them lightly with the peppers/ garlic, (I put onion, herbs, and sometimes tomatoes in mine too..) I don't add the breadcrumbs to this- I put that mixture back in the shells then add the breadcrumbs on top, then the bacon on top of that. Not sure if what I just typed is still considered "clams casino," but I've been making it since I've been a kid growing up on the Jersey Shore, finding clams in the bay and shucking and eating them right there- raw. We'd walk around the block to the seafood market later that day and usually get a big sack (10-15 lbs or so?) of the littlenecks, go home and eat half raw and do the above to the rest... but I'm rambling here. Back on topic- thanks a lot for what you do! Your new fan,-Ryan

John, I recently discovered your videos the other day, and have been gradually making my way through all of them. I've been making a recipe similar to this for years, one big difference though- I don't steam the clams. I shuck them open, cut them up and saute them lightly with the peppers/ garlic, (I put onion, herbs, and sometimes tomatoes in mine too..) I don't add the breadcrumbs to this- I put that mixture back in the shells then add the breadcrumbs on top, then the bacon on top of that. Not sure if what I just typed is still considered "clams casino," but I've been making it since I've been a kid growing up on the Jersey Shore, finding clams in the bay and shucking and eating them right there- raw. We'd walk around the block to the seafood market later that day and usually get a big sack (10-15 lbs or so?) of the littlenecks, go home and eat half raw and do the above to the rest... but I'm rambling here. Back on topic- thanks a lot for what you do! Your new fan,-Ryan